Job Description

As a global key player in yeasts and fermentation, Lesaffre designs, manufactures and markets innovative solutions for Baking, Food taste & pleasure, Health care and Biotechnology.

Family group born in northern France in 1853, now a multi-national and a multicultural company, Lesaffre is committed to working with confidence to better nourish and protect the planet.

In close collaboration with its clients and partners, Lesaffre employs 11 000 people in more than 50 countries

Lesaffre achieves a turnover of 3 billion euros

Comprehend the environment (pre-formulation)

• To follow the flour reports, to identify and use if necessary external flour testing labs and to map the flours
• To benchmark the competition by relevant baking trials
• To evaluate the ingredients (=raw materials), to understand and record the ingredients technical

characteristics (performance, quality), and price

• To improve and implement evaluation method of formula efficiency (standard baking protocol, bread analysis method…)
• To understand the local legal requirements for formulating
• To understand all other aspects of the environment: main applications, main process, main equipment type, etc.

Formulation

• To monitor and ever improve our mainstream line
• To identify customer expectations, application, and environment (flour, recipe, process, equipment) through communication with Industry Technicians, BBD, Sales Team and if necessary, through communication with the customers directly

To perform development

• To find the best solution through baking trial using samples from sampling station (baking center trial)
• To produce the related technical data (comparison table, pictures, graphs, etc.)
• To prepare samples for customer tests
• To validate the solution through baking trial made at customers, follow-up and get feedback
• To update central system LI-Formulae and LIP and support Quality Team to register formula in business license

Support products launch (post formulation)

• To provide technical arguments for packaging, commercial documents, technical training documents
• To prepare and if necessary to perform the trainings (technical part)
• To support industrialization at BI/BP workshop
• To support Sales and Technical service in terms of customer visits and meeting
• To participate in claim resolution (analysis of improver and baking trials)

Qualifications

• Food science & engineering, flour science or relevant education background, with overseas education / training experience will be preferred
• 5 years or above practical R&D in bakery industry (improver formulation, baking ingredients R&D…)
• Strong analytical and project management skills
• Excellent communication, coordination, presentation skills, business/customer oriented
• Strong commitment and discipline, results oriented
• Good spoken and written English skills Desirable: